Beetroot Hummus Wraps

Ingredients

  • Gluten Free

  • Dairy Free

  • Vegan Friendly

Makes approx. 500g Hummus

 

Beet Hummus

1 600g jar of chickpeas or 2 tins drained and rinsed

2 medium cooked beetroot

150g tahini

60ml extra virgin olive oil

1 garlic clove crushed

Juice 1 lemon

1 tsp ground cumin

1 tsp sea salt

Grind freshly ground black pepper

Water to loosen

 

To serve

1 packet BFree Quinoa and Chia seed wraps

Mixed salad leaves

Small handful mint leaves

2 tbs sesame seeds

2 avocados

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Method

1

In a food processor add all the ingredients to make the Beet Hummus, except the water. Blitz to a puree.

2

Taste for seasoning, add more lemon, cumin, tahini, salt or pepper if desired. If your hummus feels a little thick, add a few splashes of water until you get the desired consistency.

3

Warm your wraps per packet instructions.

4

Spread generously with hummus, sprinkle with sesame seeds, top with avocado slices, mixed salad leaves and a few mint leaves. Wrap up and enjoy!

5

There will be left over hummus for you to enjoy, it will keep well in a sealed container in the fridge for 5 days.